Chasseur Cookware

A soldier, usually in the light cavalry, equipped and trained for rapid movement, esp. in the French army

Chasseur was a Baltimore clipper commanded by Captain Thomas Boyle, one of the most famous American privateers. She sailed from Fells Point in Baltimore, where she had been launched from Thomas Kemp's shipyard in 1812.

A Chasseur [sha-sur; Fr. sha-s?r] (a French term for "hunter") is the designation given to certain regiments of French light infantry (Chasseurs a pied) or light cavalry (Chasseurs a cheval) troops, trained for rapid action.

Sauce Chasseur, sometimes called hunter's sauce, is a small or compound brown sauce used in French cuisine. It is typically made using demi-glace and espagnole as a base, and often consists of mushrooms, shallots, and white wine.

cooking utensil: a kitchen utensil made of material that does not melt easily; used for cooking

Cookware refers to cooking pots & pans that are used on a stovetop.

Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven.